Definition of Caramel and Gomme
Do you know What is Caramel and Gomme. If you are looking for the definition of Caramel and Gomme or want to know what is Caramel and Gomme?, then this is where you will fetch your answers. Well, in simple terms Caramel is a liquid made by heating and cooking sugar or syrup until it turns brown that is used as an ingredient for coloring and flavoring food. While Gomme is a traditional Norwegian dish used for dinner or dessert, usually as spread on slices of bread, lefse, and similar. Both these products are unique in their own ways. Caramel is a Not Available colored dairy product and Gomme is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Caramel bears Not Available flavor with a Not Available aroma whereas Gomme has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Caramel originated in American, whereas origin of Gomme is traced back to Norway.